Seven Grand DTLA Whiskey Society: Featuring JP Wiser’s w/ Don Livermore, Mon. 4/28, 7pm

April 24th, 2014 — 3:48pm

Don Livermore Vert
This coming Monday, April 28th, we will be hosting Master Blender Don Livermore. Don is responsible for creating JP Wiser’s Rye, JP Wiser’s 18yr, Pike Creek, and Lot No. 40. He will taste and educate us on his fine line, Don has been known in the industry for his cutting-edge techniques involving Near Infrared (NIR) sensors. What? Yes, come find out.

A Welcome Punch will be served at 6:30pm, with the tasting starting at 7pm, or when the room is full. Latecomers will not be seated, but can enjoy drink specials at the bar with their paid-up 7GWS membership card, as they wait to meet Don after the event.
RSVP now, come early and get a good seat!

Register Here!

Seven Grand Whiskey Society memberships can be purchased at the bar, dues are $120 a year and allow the bearer to bring a guest to any event. First-timers can pay a $15 one time fee for admittance. For more information, hit the link beneath my signature.
If you haven’t been down for Happy Hour lately, you really should, Dustin’s Spring Cocktail menu is great, and we’re now featuring great eats delivered from Pellicola Pizzeria around the corner.
The Bar Jackalope awaits your visit as well, we offer intimate whiskey education 5 nights a week, Sundaythrough Thursday, 8pm to 1am. (There’s great live music for FREE on those nights too!) Come buy a bottle for the locker, and stake your claim on your own little piece of Downtown L.A. Seating is first-come, first-served, and only bottle owners can make reservations. Come check it out!
We look forward to seeing you.
Pedro, currently sipping Angel City Blonde.
Pedro Shanahan, 
Spirit Guide, Seven Grand Whiskey Bar
Co-curator, Whiskey Society

White-Knuckle Driving: 7G crew visits Ireland!

Check out Don on Youtube:

Spirit Guide: Smells Like Team Spirit w/ Ralph DiTucci

April 22nd, 2014 — 5:44pm

Everyone who knows me knows that I’m a bartender.  Since people know this about me, I frequently hear people enthusiastically declare, “I want to be a bartender!”  I understand that feeling!  Bartending is fun.  It’s way more fun than any job should ever be allowed to be.   It’s also a lot of hard work and a life of constant exhaustion, but mostly, “The Fun.”  A great deal of that fun comes from the time invested working and getting in sync with your teammates behind the bar.

I love other bartenders. Even if we’ve never worked together, I love what you do for people because I do it too!  I love the camaraderie that we forge in sweat and impossibly late nights and nicked fingers.  Mostly, I love being on a team.  I love helping my team propel forward to victory: another unforgettable night!  All of this = “The Fun.”

I’m currently a member of two teams.  I manage the 4100 Bar in Silverlake, where I’ve worked for the past thirteen years.  I love the comfort of my home away from home.  I’ve worked hard in this bar with some of the finest bar folk that I’ve ever met.  I love my current team and I miss my old teammates.

I also have the honor of managing the oldest bar in Los Angeles, the Golden Gopher, built Downtown in 1905.  There are amazing people who have worked at the Gopher for years.  They are part of the fabric of the neighborhood.  In addition to the veterans, there’s a fellow who’s been with us for three months who had never worked in a bar prior to joining us.  His enthusiasm to become a part of the team reminds all of us behind the bar of the reasons why we got into this business:  To have fun.  To meet people.  To share ourselves with those people.

Many of my bartender friends have left the business over the years, and the one thing that almost all of them tell me that they miss the most is the sense of being on a team.   I understand that feeling, too.  Cheers!

Ralph DiTucci / Director of Neighborhood Bars

Mix This: Golden Gopher’s “Pomodon”

April 16th, 2014 — 3:12pm


This drink is the invention of the Dean of the Golden Gopher, Dawnne Aubert. Dawnne has been with the Golden Gopher since 2004 and is part of the fabric of the bar. The Pomodon started out as a unique mixture of Bourbon, Pama liqueur and lemon juice that Dawnne had popularized to such a height that customers would order, “Dawnne’s pomegranate drink.” The bar family quickly adopted the nickname, “The Pama-Dawnne.” Over time, as the ingredients behind the bar evolved, the spelling of the cocktail got a bunch of “O’s.” House made pomegranate syrup made its way into the picture and Dawnne perfected her now home-famous recipe into this refreshing delight.

The Pomodon
- 1.5 oz. Fighting Cock Bourbon
- .75 oz. Lemon Juice
- .25 oz. Sadaf Pomegranate concentrate
- .50 oz. Simple Syrup

Shake all ingredients together and strain into an iced highball glass. Top with soda water and stir. Garnish with a lemon wheel.